Pecan Free Blueberry Coconut Crumble
Juicy blueberries bubbling beneath a golden, coconut-kissed crumble is the kind of dessert that makes everyone at the table lean in for a closer look. The filling gets its glossy, jammy texture from arrowroot starch and a bright hit of lemon zest and juice, while ground ginger and Ceylon cinnamon add a gentle warmth that keeps every bite interesting. The topping is built on cassava flour, tapioca starch, and shredded coconut, so it bakes up into satisfyingly clumpy, crisp crumbs without a single nut in sight — no substitutions required. Tree nut-heavy crumble toppings are everywhere, but this one proves you don't need them to get that irresistible crunch. Coconut oil and maple syrup bind everything together naturally, giving the topping a lightly caramelized finish that pairs beautifully with the tart berry filling underneath. Let it rest for a few minutes after it comes out of the oven and the filling thickens into something truly spoonable and special. Serve it warm on its own or with a scoop of your favorite frozen treat alongside.
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Learn more →Ingredients
6 servings
For the filling
- 5 cups fresh or frozen blueberries
- 2 tbsp arrowroot starch
- 2 tbsp maple syrup
- 1 tsp lemon zest
- 1 tbsp lemon juice
- ¼ tsp ground ginger
- ¼ tsp ceylon cinnamon
- ⅛ tsp fine sea salt
For the topping
- ¾ cup cassava flour
- ¼ cup tapioca starch
- ½ cup unsweetened shredded coconut
- 3 tbsp maple syrup
- ¼ cup coconut oil, solid
- ¼ tsp ceylon cinnamon
- ⅛ tsp fine sea salt
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly grease a 9-inch baking dish with a small amount of coconut oil.
- 2
In a large mixing bowl, combine the blueberries, arrowroot starch, 2 tbsp maple syrup, lemon zest, lemon juice, ginger, 1/4 tsp Ceylon cinnamon, and 1/8 tsp salt. Toss until the berries are evenly coated and no dry starch is visible. Transfer to the prepared baking dish and spread into an even layer.
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